The History of Quinoa & A Quinoa Stuffing Recipe
Quinoa is such a healthy grain to add to your diet, here's the low-down and a fab Christmas quinoa stuffing recipe just in time for your Christmas feast planning!
Resurrecting Ancient Grains
For generations the world’s ancient grains fell out of favour as people gave preference to processed, bleached white flours that produced soft, long lasting breads and cheap dried pasta that claimed to make our lives better and easier. We now know these over-processed wheats are not the healthiest choice and are discovering that the grains and seeds our ancestors revered are modern-day super-foods – grains like black rice and kamut along with seeds like chia and flaxseed are the real nutritional heroes.
So, let's go back in time as we discover the long forgotten ancient grains that are slowly being rediscovered for their miraculous health benefits. Starting with an ancient super grain that originates from the Incas and indigenous Andeans – Quinoa.
Quinoa was first discovered in the Andes Mountains in South America around countries like Peru, Ecuador and Bolivia. In the era of the Incas the emperor would sow the first quinoa seeds of the season and they referred to it as the mother grain - a scared crop in the Inca food chain.
Quinoa is the only non-meat product considered a ‘complete protein source’ making it an excellent addition to diets of vegans and vegetarians because it contains high levels of Amino Acids, along with lysine, phosphorus, iron and magnesium. Quinoa also boasts high calcium levels so it’s perfect for foodies who are lactose intolerant.
In fact quinoa has even popped up on NASAs Controlled Ecological Life Support System’s radar and is being considered for long duration space missions. It’s low in fat, a high source of fibre, gluten free and easy to digest – what more could an astronaut ask for?
PREPARATION
Wash the grains thoroughly in a fine colander or sieve before cooking. Quinoa has a soponin coating that’s quite bitter, it should have been mostly removed before being packaged but a thorough rinse is recommended.
COOKING
Think of cooking quinoa as you would rice. It should be cooked to al dente.
Use the absorption method and as a general rule one cup of rinsed quinoa to two cups of water or stock yields about 2 cups of cooked quinoa.
Bring the water to a boil first then add the quinoa, stir, bring back to the boil and cover. Simmer for 10 to 15 minutes then gently fluff with a fork.
USES
QUINOA GRAINS
Cooked quinoa grains can be used to replace rice, cous cous and pasta; it has a slightly nutty flavour.
Try substituting for breadcrumbs in stuffing or meat balls, to give substance to soups and stews or in place of lentils in curries, even as a replacement for rice in pilaf, cabbage rolls or stuffed zucchini and capsicums.
QUINOA FLAKES
Quinoa flakes are a high-fibre substitute for oats in porridge or muesli, or in high protein cookies and muesli bars, supplying slow, long lasting energy release.
QUINOA FLOUR
Use milled quinoa flour in pizza bases, breads, pasta and general baking like cakes and tart bases.
2013 was classed the International Year of Quinoa by the United Nations.
www.un.org (From web-site and official document on the year of quinoa, word for word)
‘Recognising that Andean indigenous people through their traditional knowledge and practices of living well, in harmony with nature, have maintained, controlled, protected and preserved quinoa in its natural state, including its many varieties and land races, as food for present and future generations.’
The UN have declared that the role of quinoa can ‘provide food security and nutrition in the eradication of poverty’.
Cranberry and Pistachio Quinoa Stuffing
This is a loose style stuffing that can also be baked in a loaf pan or small baking dish; it’s light and not thick or stodgy. If you desire a stuffing that holds its shape add an egg or two as a binding agent. I used a medium sized free-range chicken with enough left over to roast in a small loaf pan, but this recipe makes enough stuffing for a large chicken, if you want to roast a turkey double the quantities.
A handful of chopped dried cranberries
A handful of chopped pistachios
1 large granny smith apple coarsely grated
1 celery stick finely diced
1 onion finely diced
4 cloves of crushed garlic
5 mushrooms finely chopped
2 cups cooked quinoa (1 cup raw quinoa yields 2 cups cooked quinoa)
2 ½ cups vegetable or chicken stock
10 sprigs fresh thyme leaves removed
A handful of fresh chopped parsley
Zest of half a lemon finely grated
1 tsp Dijon mustard
3 tbls olive oil
Cook quinoa as per packet directions in 2 cups of stock
Gently sauté onion in olive oil until translucent, add celery and cook until softened slightly, add garlic, mushrooms, thyme, parsley, salt and pepper and fry, stirring for a couple of minutes, remove from heat
In a large bowl combine cooked quinoa, apple, cranberries, pistachios, Dijon mustard, lemon zest and remaining half cup of stock. Add sautéed ingredients and combine well
Season to taste
To roast this mixture as a vegetarian dish or a side dish, use two 9x20 cm loaf pans and divide mixture evenly between them or a 20 cm square pan and bake at 180 degrees for about 20 minutes or until golden brown on top. For a touch of Christmas cheer add a small mound of cranberries on top before roasting
Variations
To add texture and impress you meat eater friends add 300 grams of quality, free-range pork mince or a good handful of small diced, sautéed pancetta or speck - or both!
